The BEST Cheesy Chili Dip (and No Valveeta!)
Seriously the best homemade cheesy chili dip and there's no Velveeta! We're making the cheese sauce from scratch. It's real food and it's real good!
Servings: 6 -10 servings
Ingredients
- 1 tablespoon oil
- 1 lb. lean ground beef
- 2 -3 tablespoons taco seasoning homemade or store-bought
- 2 10 ounce cans fire roasted tomatoes with green chilies (see notes)
- 1 14 ounce can rinsed and drained black beans (or kidney and pinto work too)
- 2 tablespoons butter
- 2 tablespoons flour
- 1 ¼ cup cold milk
- 6 ounces shredded melting cheese Monterey Jack, gouda, white cheddar, yellow cheddar etc.
- ¼ cup chopped cilantro
Instructions
- CHILI: Add the oil to a sauté pan over medium high heat. Add the ground beef and crumble the meat with a spatula, allow it to brown, about 5-7 minutes. Season with the taco seasoning and add in the tomatoes and green chilis, and black beans. Stir to combine. Allow the chili to come to a simmer before covering and letting it cook on the low setting for 10-12 minutes. Season with salt to taste.
- CHEESE SAUCE: Heat a saucepan with the butter over medium-high heat. When the butter melts, add the flour and whisk. Allow the flour mixture to cook for 1-2 minutes or until you can smell it. Stream in the cold milk in a steady stream while whisking. Once all the milk is incorporated, allow the milk mixture to come to a simmer, whisking occasionally. Lower the heat to the lowest setting and add in ½ the cheese. Continue to whisk and allow the cheese to melt completely before adding in the rest.
- When the cheese sauce is smooth, add it to the prepared chili and top with chopped cilantro. You can transfer it to a crockpot or a dip warmer if you want to serve it a little later (keep it on the low or warm setting). Serve with tons of tortilla chips!
Notes
- TACO SEASONING: keep in mind that store-bought taco seasoning have A LOT of sodium so you may not need to season it if you use a store-bought seasoning. If you use my homemade mix, you'll most likely need to add a little salt to taste.
- If you can't find fire-roasted tomatoes and green chilis combined, use 1 (14 ounce) can of diced tomatoes and 1 (4 ounce) can of green chilies as a substitute.
